About Me

~~~QUITE SIMPLY, I'M VEGAN AND LOVE TO COOK! ~~~ Over the years, I've collected tons of "Favorite Family Recipes" that I'm gradually veganizing. Friends and family are ALWAYS asking for recipes, so I decided to post them here.
~~~~ If I get an idea from a cookbook, I'll be sure and note it, but most ideas are recipes I've modified 'till they don't resemble the original, or I got from family members, or came up with thru trial and error.
~~~~ That said: I'm first-and-foremost a MOM to three wonderful Veggie Kids who are my life, my passion, my WORLD!
~~~~ I'm in that "over-forty" crowd (though you know what they say about us "older women"!)and lovin' it - I wouldn't trade this age for any other.
~~~ Of course, I'm vegan and passionate about my lifestyle, sharing recipes and ideas, and showing people all the tasty goodies that we Vegans eat!
~~~ What else...Oh, I'm also a Special Education Teacher working in a program with Autistic Kindergarteners.
~~~ My life is full and challenging, exhausting and exhilerating. Most days I love it. Other days I come home and turn into a couch potato and snuggle with my girls.

Blog Archive

Monday, October 12, 2009

I just made a double batch of these snacky-crunchy-salty-spicy-toasty-tasty bits of yumminess on Saturday, supposedly for my daughter's school lunches this week. I wasn't terribly surprised to find them ALL gone this morning. Indian spiced, crunchy roasted chickpeas. You know they're the same as garbanzos, right?

Yes, I realize there are 565767 versions of these in every veggie cookbook and blog out there, I have no idea where I got the original idea.Crunchy-Spicy Roasted Chickpeas

-- 2 cups cooked chickpeas, drained well and blotted dry(Note: I have always cooked my own chickpeas/garbanzos from dry beans, so I have no idea how this would work with canned, but I am sure they'd be much the same..)-- 2 tsp. olive oil***-- 1/2 tsp. Indian Black Salt (which adds a rich smoky, sulphuric Indian taste, or just use regular salt if that's all you have...)-- 1/2 tsp. cumin-- 1/2 tsp. onion powder-- 1/2 tsp. fresh ground black pepper-- 1/2 tsp. chili powder-- 1/4 teaspoon cayenne pepper (or less if you don't like things too spicy)***Pretty much, just use 2 - 3 teaspoons of whatever spices you like. These just happen to be our favorites.

Preheat oven to 400 degrees.Toss the chickpeas with olive oil in a bowl, until coated. Then sprinkle on seasonings and spread chickpeas on a nonstick bakingsheet.Bake for 30-40 minutes or until golden brown and crisp, stirring several times.

These make a great snack, salad topper, soup "crouton" or lunch-box staple. Try them and see how long they last around your house?!?

i think i remember you made this post once before-(maybe it was someone else but i know i've seen this on a blog before), but it was so long ago i couldn't remember when you posted it so i could get the recipe. thanks for putting it up again for my review. this will make a great savory snack!